Chicken and Beef Satay with Spicy Peanut Sauce

This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.

Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

The Marinade:

4 large pieces of ginger, peeled

5 cloves garlic, peeled

3 shallots, peeled

1 teaspoon cumin seed

1 teaspoon anise seed

1 tablespoon ground turmeric

3 pieces lemon grass

2 teaspoons sugar

1 pound boneless chicken, cut into strips

The Peanut Sauce:

1/2 cup red chilli paste (or red chillis pureed with water)

1/4 cup peanut oil

5 cloves garlic, peeled and minced 3 shallots, peeled and minced

3 pieces lemon grass, minced

3 large pieces ginger, peeled and minced

2 tablespoons poppy seeds

4 tablespoons minced cashews 1/4 cup minced peanuts

1 teaspoon tamarind paste (optional)

2 teaspoons sugar

Diced cucumbers and onions for garnish

Instructions

Combine the first 8 ingredients in a food processor and puree, adding a little water if necessary. Marinate the chicken and beef strips in this mixture for 12 hours.

Heat the peanut oil in a pan and add the chilli paste and the next 6 ingredients. Simmer for about 30 minutes, stirring occasionally. Add the remaining ingredients and simmer for an additional 5 minutes.

To Assemble:Thread the chicken and beef strips on separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meats are done, about 10 minutes, tuuming often.

Serve the satays with the sauce on the side and garnished with diced cucumbers and onions.

Servings

8

Servings

8

Chicken and Beef Satay with Spicy Peanut Sauce

1

2

3

4

5

Votes: 0
Rating: 0
You:

Rate this recipe!

This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.

Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

The Marinade:

4 large pieces of ginger, peeled

5 cloves garlic, peeled

3 shallots, peeled

1 teaspoon cumin seed

1 teaspoon anise seed

1 tablespoon ground turmeric

3 pieces lemon grass

2 teaspoons sugar

1 pound boneless chicken, cut into strips

The Peanut Sauce:

1/2 cup red chilli paste (or red chillis pureed with water)

1/4 cup peanut oil

5 cloves garlic, peeled and minced 3 shallots, peeled and minced

3 pieces lemon grass, minced

3 large pieces ginger, peeled and minced

2 tablespoons poppy seeds

4 tablespoons minced cashews 1/4 cup minced peanuts

1 teaspoon tamarind paste (optional)

2 teaspoons sugar

Diced cucumbers and onions for garnish

Instructions

Combine the first 8 ingredients in a food processor and puree, adding a little water if necessary. Marinate the chicken and beef strips in this mixture for 12 hours.

Heat the peanut oil in a pan and add the chilli paste and the next 6 ingredients. Simmer for about 30 minutes, stirring occasionally. Add the remaining ingredients and simmer for an additional 5 minutes.

To Assemble:Thread the chicken and beef strips on separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meats are done, about 10 minutes, tuuming often.

Serve the satays with the sauce on the side and garnished with diced cucumbers and onions.